Spring is finally here, and my rhubarb plants are going crazy. There were a few new-to-me rhubarb recipes I wanted to try, and this pie filling is one of them. Strawberry rhubarb pie is one of my favorites, and I think this recipe is a keeper. It’s a little different twist than the usual strawberry rhubarb pies I’ve eaten over the years as it has a hint of orange in it, which I really liked as I sampled what was left in the pan after filling the jars. It also uses apples for their natural pectin, which is another plus in my book as I really don’t like to use pectin in my pie fillings or in my jams.

The recipe states that it yields about 5 pints. I may have had a bit more rhubarb than what the recipes calls for as I ended up with 6-1/2 pints, so your end results may also vary. You can use either fresh or frozen strawberries in this.

Rhubarb Strawberry Pie Filling

3 large apples, peeled and finely chopped (I used Granny Smith – use your favorite apple)

1 tablespoon grated orange zest

1/4 cup freshly squeezed orange juice

7 cups sliced rhubarb (1- inch pieces)

2 cups sugar

4 cups halved and hulled strawberries

Prepare canner, jars, and lids

In a large stainless steel saucepan, combine apples and orange zest and juice. Stir to coat apples thoroughly. Stir in rhubarb and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until rhubarb is tender, about 12 minutes. Add strawberries and return to a boil. Remove from heat.

Ladle hot pie filling into hot jars, leaving 1-inch headscape. Remove air bubbles, and adjust headspace, if necessary, by adding hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes and then remove jars. Let cool and store.

Yield: About 5 pints

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